Greek chicken salad with foolproof baked Greek chicken thighs and lemon dill yogurt dressing is the best delicious salad! Perfect for an easy dinner or meal prep.
This post is sponsored by BUBBL’R.
Greek Chicken Salad
If you love flavor, and you love salad, this Greek Chicken Salad is for you!
The chicken thighs are marinated in yogurt, delicious spices, and tons of lemon juice and lemon zest. Then they’re baked for failproof, perfect every time, melt in your mouth flavor.
If you’ve ever worried about overbaking your chicken and ending up with really dry meat, definitely try baked Greek chicken thighs. They’re super forgiving and so easy to get right.
In addition to the chicken, there’s romaine, tomato, feta, red onion, black olives, capers, and cucumbers. Craving a more traditional salad? Leave out the lettuce and double the cucumbers. It’s super delicious either way.
I’m so happy to partner with BUBBL’R to bring you this phenomenal easy salad recipe. For the perfect flavor combo, try pairing this salad with a can of their cherry guava blend’r – the lemon notes in the salad pair so well with this flavor! You can find out where to buy BUBBL’R here.
Which Dressing to Use
Tzatziki is definitely the most natural fit here. You could use store bought, or you could make homemade Authentic Tzatziki.
I opted to include a recipe for a quick lemon dill yogurt dressing recipe in the recipe card – mostly because it’s ready in minutes instead of hours. But, if you have time, definitely go for the tzatziki!
What to Serve this Salad With
While this salad pairs well with so many things, my personal favorite pairings are:
- Warm Pita
- Slices of Baguette (or your favorite bread)
I’ve also heard that some people like to omit the lettuce and add in pasta – which I think would be delicious!
I don’t think noodles would work well (at least not long ones – short pasta would work), but tortellini or orzo would be phenomenal here.
You could also use chickpeas for a healthier alternative to pasta (if you opt for this, I can’t recommend enough making them at home and generously salting the water – the flavor is just so much better!).
How Many Calories are in a Greek Chicken Salad
According to Cronometer, this recipe has roughly 580 calories, 23.8 carbs, and 17.9 net carbs per serving.
What You’ll Need
This simple salad recipe only needs a few standard kitchen tools.
The first is a good quality baking sheet – this helps the chicken cook evenly.
The second is either parchment paper or a silicone baking mat.
Finally, you’ll also need a large mixing bowl. I recommend an extra large one because they come in super handy for everything from baking to dinner prep.
Greek Chicken Thighs:
- 1 pound boneless skinless chicken thighs (washed and dried)
- ⅓ cup plain Greek yogurt
- 3 Tablespoons olive oil
- Zest of one lemon
- Juice of 1 ½ lemons (about 6 Tablespoons, save remaining half for sauce)
- 4 cloves garlic (minced)
- 2 tablespoons dried Greek seasoning
- ½ teaspoon fine sea salt
Lemon Dill Sauce:
- Juice of ½ lemon (about 2 tablespoons)
- ½ teaspoon sugar (optional)
- 2 medium cloves minced garlic (about 1 teaspoon)
- ¾ cups Greek yogurt
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon dried dill
- 1 European cucumber (sliced into half moons)
- 8 ounces cherry tomatoes (cut in half)
- 1 green pepper (stem and seeds removed, thinly sliced)
- ½ red onion (thinly sliced)
- 7 ounces feta cheese (cubed or crumbled, 200 grams)
- ⅔ cup pitted Kalamata olives
- 1 head romaine lettuce (chopped, optional)
- 2 Tablespoons capers (optional)
- To a large ziploc bag, add the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, Greek seasoning, salt, and chicken thighs. Close the ziploc and squeeze to move the chicken around and evenly coat in the yogurt marinade. Place in the refrigerator to marinate for 30 minutes.
- Preheat the oven to 425 F. The high temperature is to melt the fat from the thighs and lock the flavors in.
- Bake the chicken for 20 - 25 minutes, or until the chicken is cooked through and the internal temperature reads 165 F on a meat thermometer.
- Remove the chicken from the oven and place on a plate. Tent loosely with aluminum foil and allow to rest for 5 minutes before slicing.
Lemon Dill Sauce:
- While the chicken is cooking, make the sauce.
- To a medium bowl, add the Greek yogurt, lemon juice, sugar, garlic, olive oil, salt, and dried dill.
- Stir to combine.
- In a large bowl, combine the lettuce, cucumber, tomato, green pepper, red onion, feta cheese, Kalamata olives, and capers.
- Add your desired amount of Lemon Dill Yogurt Dressing and toss to coat.
- Plate and serve with chicken strips on top.
If you don’t have a Greek seasoning blend on hand, you can replace this with an Italian seasoning blend.
If you’re going to serve the dressing immediately, you may want to omit the sugar. Once it has time to meld with the other flavors (at least 30 minutes), it adds a nice layer to the sauce, but it does need that time to incorporate.
If you prefer a more traditional Greek salad, feel free to omit the lettuce. If you do this, either double or triple the cucumber to replace it (amount depending on taste preference).
Amount Per Serving: Calories: 580Total Fat: 43.1gSaturated Fat: 9.8gTrans Fat: 0.6gCholesterol: 139.4mgCarbohydrates: 23.8gNet Carbohydrates: 17.9gFiber: 5.9gSugar: 10.5gProtein: 29.9g
Nutrition information isn’t always accurate.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Try making this Greek Chicken Salad the next time you want a delicious and healthy dinner!